Selection and Judging of Swine
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Transcript of Selection and Judging of Swine
Selection and Judging of Swine
ObjectivesIdentifying Parts of a Live Hog
Select High-quality Breeding Stock
Correctly Place and Give Oral Reason for Placing a Ring of Four Market Hogs.
Parts of Live Hog
Ear neck shoulder back loin rump tail
eye face
Jowl front leg knee pastern Forearm
Fore rib fore flank
Belly rear flank
Ham
Stifle
Hock
Rear leg
Dew Claw
Foot
Selecting a Herd Boar
Reproductive soundness Type and quality Performance testing
results Pedigree
Health Age Show ring performance
Factors to consider in selecting the herd boar
Reproductive Soundness Select a boar that has visibly sound reproductive
organs. The testicles should be well developed and of
equal size. Do not select boars that have umbilical or scrotal
hernias. Select boars that are aggressive and show a desire
to mate.
Type and Quality
A boar that has traits of the meaty hog Length, loin-eye area and back fat have high
heritability Look for soundness of feet and legs Flat underline, trimness and muscling Frame and body capacity
Performance Testing
Age at 230 pounds Amount of back fat Average daily gain Feed efficiency Carcass quality
Loin-eye area Weaning weight
Typically 2 or three from the same litter will be tested
Pedigree
A pedigree shows the ancestry of the boar. It can be helpful in determining the potential
breeding value of the boar. You can possibly check performance testing on
close ancestors.
Health
You should check the health of the herd from where the boar comes.
Buy only healthy boars from healthy herds. Boar should have a negative blood test for
brucellosis, leptospirosis, and pseudorabies. He should be vaccinated for erysipelas. Should be free of external and internal parasites.
Age
Boars should not be used for breeding purposes before they are nine months of age.
Replacement boars should be bought 60 to 90 days before using.
Show Ring Performance
Carcass shows test approximately 50 head to see how growth and other traits are.
Performance shows identify lines that are producing good traits that are in demand in the meaty hog.
Selecting Gilts and Sows Factors to be considered when selecting gilts and sows
An animal that is sound is free from defects.
Gilts with small vulvas should not be kept.
Look for at least 6 good teats on each side.
Udder sections need to be well spaced.
Look for strong pasterns, sound feet and legs.
Cull sows that have problems farrowing.
Soundness
Conformation
Have adequate length Smooth muscling in the ham and shoulders Select only for standards of meaty hogs
Gain Goal is 230 lbs in 175 days or less Obtain information on gain and feed efficiency of
the breed
Litter size Select gilts from large litters. The ability of the sow to raise large litters is an
indication of mothering ability. Cull sows from small litters, that have difficulty
farrowing or poor milking ability.
HealthSelect only health gilts and sows.
Gilt should be tested for brucellosis, Leptospirosis, and pseudorabies.
Select replacement gilts from home herds.
Selecting Feeder PigsFactors to Consider When Buying Feeder
Pigs are:
Health
Type
Size
Uniformity
Health Do not select pigs that
have signs such as coughing, infected eyes, rough hair coats, pot bellies, gauntness, listless acting.
Pigs should be wormed, tail docked, and castrated.
Do not select if they show signs of external parasites.
A pig with atrophic rhinitis
More FactorsType
Choose meaty type Lengthy and not too fat
Uniformity Choose pig uniform in age,
size, condition and type. When these traits are uniform,
they will tend to reach market weight at the same time.
Sizeo Select feeder pigs from 35
to 80 lbs.o Select large pigs for their
age.o Size for their age is more
important than fat or condition.
Judging Hogs
You must know the parts of a live hog to judge a hog.
Look at them from a distance of about 15 feet. Judge them as they walk around the ring. Take notes for reference while judging. Compare each hog with the ideal hog and with
others in the class.
Judging Market HogsLook for these traits
TypeMusclingFinishFillYield of lean cuts
QualityBalanceStyleSmoothness
Type Type refers to the conformation of the hogs body. It is judged on the basis of length of side and skeletal size.
(To estimate length, look the the distance from a point in the center of the ham to the forepart of the shoulder.) A two hundred pound hog should be 26 to 33 inches.
A meaty hog would be 29.5”. A short hog is never considered a good meaty hog
regardless of muscling, finish or balance.
Muscling Best observed by examining the hog from the rear. The hog should show a wide back and loin and a
deep rump.
Width must be due to muscling and not fat.
There is greater width in the ham and loin and not the back.
Finish Refers to the amount of fat on the hog. Is measured by the amount of backfat at three points on the top of
the hog.
1. Over the shoulder (the first rib).
2. Over the loin (the last rib).
3. Over the rump. The average backfat on a 230 lb. Hog ranges from .9 – 3.0”. #1 hogs have less than 1/5”. Visible signs of too much fat are: heavy, wasty jowl; Shaky
middle; Square top; Looseness in the ham and crotch; Or a roll of fat over the shoulder.
Fill
Refers to the middle of the hog.If the hog has too much middle, it has a
lower dressing percentage.The lean cuts will also be lower.This lowers the value of the hog.
Yield of Lean Cuts
Important factor in the value of a market hog. The wholesale cuts with a greater value are the
ham (leg), loin, picnic shoulder. Boston shoulder, and bacon.
The meaty hog yields more than 40% of its liveweight in lean cuts.
Quality Refers to the degree of refinement of the head,
hair, and bone. The head and bone should be moderate in
refinement. Hogs that are too coarse or too refined are not
desirable. The hair coat should be smooth. The hide should be smooth and free of wrinkles.
Balance
Balance is how the body parts are proportioned.
All parts of the body should be in proportion to one another.
A well balanced hog will by tight framed.
Style
Style refers to how the hog appeals to the eye.
Balance influences style.A tight framed hog that moves well, with the
correct arch, has style.
Smoothness
Means possessing correct skeletal structure and a skin free of wrinkles.
The correct arch and a smooth shoulder are important points to look for.
Pigs with rough skins or roughness over the shoulder are undesirable.
Breeding Hogs Breeding hogs should have the same body traits as
market hogs. In addition, the following points are used in
judging.1. Underline: The mammary development. A minimum of 6 teats per side. None inverted or scarred.
2. Breed character: Traits of the breed. Gilt should show femininity, boars, masculinity.
3. Soundness: The feet and legs are important. They must have good feet and legs. Legs should be strong and straight and should set out well on the corners of the hog.
Judging Termsfor Market and Breeding Hogs
Longer, bigger framed Typier, meatier Longer and deeper in the
ham Higher Quality Higher quality Firmer, heavier muscled
ham
Squarer rump Thicker through the rump Meatier and wider at the
loin More natural thickness
down the top Cleaner, trimmer along the
loin edge.
More General Terms Trimmer Jowl Larger skeletal structure Heavier Muscled Trimmer Finish Smoother sounder on front legs Heavier bone Nicer turn over loin Longer, more correct
muscle structure
More correct turn over the top
Trimmer underline
Market Hog Terms Longer, larger framed Heavier muscled Longer, stretchier side Firmer Finished barrow Smoother Side More uniformed rump Longer rump Trimmer middled More uniform arch
Typier, meatier barrow Longer, deeper, fuller in
the ham Cleaner top 0ore correctly finished More muscling over the
top Thicker loin Trimmer in jowl and
underline
Breeding Hog Terms Sounder underline Stands and walks more
correctly More evenly spaced
nipples Shows more femininity Wider Fronted Meatier gilt roomier-middled gilt Shows more size & scale
More desirable set to legs Broodier More breed character Straighter front or hind
legs More rugged, heavier bone Longer, deeper sides Growthier Deeper, wider sprung
Review Time
Please fill out your worksheets
Review Worksheet 1. Name three highly inherited traits in a hog.
2. Why is selection of a herd boar so important to the hog breeder?
3. Name three things that are very important in selecting a herd boar.
4. At what age should you start using a boar for breeding purposes?
5. What is a pedigree and why is it helpful when selecting a boar for your herd?
6. Name three traits that you should look for when selecting a replacement sow or gilt?